A biotechnological approach for the production of branched chain amino acid containing bioactive peptides to improve human health: A review

Dullius, Anja; Fassina, Patrícia; Giroldi, Maiara; Goettert, Márcia Inês; Souza, Cláucia Fernanda Volken de

doi:10.1016/j.foodres.2020.109002

Cited by 51 publications

(27 citation statements)

References 213 publications

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“…For instance, the glutamic, arginine, leucine are important for health, growth and development and lactation [54]. Histidine and phenylalanine act as neurotransmitters, and threonine acts as a modulator of the immune system [55]. Table 4 lists the total amounts of all amino acids detected in this study for various samples.…”

Section: Amino Acidsmentioning

confidence: 99%

Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of Undaria pinnatifida

Shan

Wang

Song

et al. 2021

Foods

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Undaria pinnatifida (UP) is a brown algae commonly consumed as food in Asian countries. The purpose of this study was to compare the effects of different domestic cooking methods (i.e., air frying (AF), microwaving, and high temperature and pressure (HTP) cooking) on the nutritional and bioactive substances in UP, as well as on UP color and texture, in order to identify methods to retain beneficial components better. In this study, microwave treatment resulted in better retention of color, polysaccharide (4.17 ± 0.07 mg glucose equivalents (GE)/g dry weight (dw) ), total phenol content (TPC) (1.50 ± 0.0062 mg gallic acid equivalents (GAE)/g dw) as well as chlorophyll a (18.18 ± 0.41 mg/g fresh weight (fw) ) and fucoxanthin (281.78 ± 17.06 μg/g dw). HTP treatment increased the TPC of UP (1.69 ± 0.0075 mg GAE/g dw), and AF treatment resulted in a lower loss of total amino acids (2.14 ± 0.15%). Overall, microwave cooking appeared to be the best among the three in producing cooked UP with high quality. This study provided a useful guideline in selection of cooking for UP which could retain more health-beneficial substances and yield products with better eating qualities to improve human diet.

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Section: Amino Acidsmentioning

confidence: 99%

Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of Undaria pinnatifida

Shan

Wang

Song

et al. 2021

Foods

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“…Inadequate nutrition, caused by eating, led to a widespread incidence of diseases such as obesity, cancer, cardiovascular disorders, or immunological diseases. This created an ideology of the modern consumer who wants food that has the ability to protect your health and avoid disease (95). The food industry is therefore centered on the production of functional foods with natural compounds that provide health benefits, such as antioxidants, anti-inflammatory activity, or immunological behavior.…”

Section: Encapsulated Food Products As a Potent Immunity Boostermentioning

confidence: 99%

“…The word "nutraceutical" is a nutrient-pharmaceutical fusion, first introduced in 1989. It is considered a good diet capable of preventing illness which removes the obstacle between food and medicines and which clearly demonstrates that food of this sort provides an incredible potential to enhance human health (2,3,95).…”

Section: Encapsulated Food Products As a Potent Immunity Boostermentioning

confidence: 99%

Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19

et al. 2021

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In December 2019, the severe acute respiratory syndrome-related coronavirus 2 (SARS-CoV-2)—a novel coronavirus was identified which was quickly distributed to more than 100 countries around the world. There are currently no approved treatments available but only a few preventive measures are available. Among them, maintaining strong immunity through the intake of functional foods is a sustainable solution to resist the virus attack. For this, bioactive compounds (BACs) are delivered safely inside the body through encapsulated food items. Encapsulated food products have benefits such as high stability and bioavailability, sustained release of functional compounds; inhibit the undesired interaction, and high antimicrobial and antioxidant activity. Several BACs such as ω-3 fatty acid, curcumin, vitamins, essential oils, antimicrobials, and probiotic bacteria can be encapsulated which exhibit immunological activity through different mechanisms. These encapsulated compounds can be recommended for use by various researchers, scientists, and industrial peoples to develop functional foods that can improve immunity to withstand the coronavirus disease 2019 (COVID-19) outbreak in the future. Encapsulated BACs, upon incorporation into food, offer increased functionality and facilitate their potential use as an immunity booster. This review paper aims to target various encapsulated food products and their role in improving the immunity system. The bioactive components like antioxidants, minerals, vitamins, polyphenols, omega (ω)-3 fatty acids, lycopene, probiotics, etc. which boost the immunity and may be a potential measure to prevent COVID-19 outbreak were comprehensively discussed. This article also highlights the potential mechanisms; a BAC undergoes, to improve the immune system.

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“…All functional properties of whey protein hydrolysates are related to their molecular weight. These properties are in a latent state during the formation of the protein structure complex and is only activated when that structure is broken or hydrolyzed by different methods such as enzymatic action, chemical hydrolysis, and through the application of emerging technologies such as ultrasound and heat treatments [ 13 , 14 , 15 , 16 ]. The purpose of this review was to provide an overview of the current understanding of the different methods of extraction of whey protein hydrolysates and the benefits these proteins provide on the body as antiviral, anticancer, antioxidant, and immunological agents.…”

Section: Introductionmentioning

confidence: 99%

Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

et al. 2022

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There are two types of milk whey obtained from cheese manufacture: sweet and acid. It retains around 55% of the nutrients of the milk. Milk whey is considered as a waste, creating a critical pollution problem, because 9 L of whey are produced from every 10 L of milk. Some treatments such as hydrolysis by chemical, fermentation process, enzymatic action, and green technologies (ultrasound and thermal treatment) are successful in obtaining peptides from protein whey. Milk whey peptides possess excellent functional properties such as antihypertensive, antiviral, anticancer, immunity, and antioxidant, with benefits in the cardiovascular, digestive, endocrine, immune, and nervous system. This review presents an update of the applications of milk whey hydrolysates as a high value-added peptide based on their functional properties.

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A biotechnological approach for the production of branched chain amino acid containing bioactive peptides to improve human health: A review

Cited by 51 publications

References 213 publications

Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of Undaria pinnatifida

Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of Undaria pinnatifida

Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19

Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

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